This is a delicately spiced aloo gobi recipe that gets its flavours from an onion and tomato base with just a sprinkling of the big three spices of Indian cooking – turmeric, coriander and red chilli powders.
Cauliflower is a versatile vegetable that can be paired with any number of other veggies like peas, carrots and capsicum. But the classic combo, and the favourite in my home, is cauliflower florets with bite sized potato chunks. The spices add an interesting dimension to it and a distinctly 'Indian' touch.
An earthy dish, it is best eaten with fresh off the griddle rotis and a piping hot dal which makes for a complete north Indian meal. Simple, filling and deeply satisying!
1. Heat the oil in a non-stick pan and add fenugreek and cumin.
2. When the seeds turn golden, add the sliced onion and sauté until the onions turn brown.
3. Tip the ginger, tomato and dry spices and cook for 2 minutes on medium heat.
4. Add the cauliflower and potato to the pan and stir to mix.
5. Sauté for 2 minutes, add a splash of water if needed and cover the pan.
6. Cook for 12-15 minutes. Stir once or twice during the cooking process to prevent the veggies from sticking to the pan.
7. Take off the lid and garnish with fresh coriander leaves.
Serves 4 to 6
Aloo Gobi is at its best when dry, so resist the temptation to add too much water during the cooking process. The vegetables should be soft but not mushy.
Kashmiri chilli powder is a milder version of chilli powder and has a pleasing red colour. It is easily available in Indian grocery stores.
Take care not to over brown the onions, or else the vegetables will also take on an unappealing brown tinge.
The fenugreek and ginger are completely optional; omit them by all means if you want to!